Chilly, rainy sumer days calls for indoor sunshine. So, why not bring the sun into your home with this fully raw, vegan Persimmon pie as an after dinner treat? Or maybe you’d like it as a meal, for breakfast or lunch. Whatever! It’s quick, simple, and quite easy to make.


The idea for this treat came after I ruined the first pie I attempted to make with unripped bananas. Note to self, stay far away from greenish/yellowish bananas. If they’re not spotted, do not eat them, much more use them as added ingredients in your deserts. You will hate yourself for it, trust me.

If you know anything about persimmons, you’ll agree with this following statement: they’re the perfect sunshine fruits, grown in warm climates like Mexico, rich in vitamins, minerals, and anti-oxidants!!

This treat is absolutely delicious… so ditch the startchy  store bought apple pie for this healthy, tasty desert.

*Try to buy organic ingredients, if you can.


 UPDATE: Here’s how a bite of the pie looks after its fully set.

What you’ll need:


  • Five fresh Medjool Dates (pitted)
  •  1/2 cup raw almonds


  • 1 FULLY RIPE persimmon
  • 1/2 cup dried coconuts (unsweetened)
  • 5-6 dates (pitted)
  • 1/2 cup of water
  • A dash of cinnamon (optional)

With a food processor, process the dates and the almonds together until the mix is finally chopped and sticks together. Form the mix into a small, personal pan. (If you would like to serve your whole family, double the recommended quantities of the ingredients).

With a blender, mix the persimmon, coconuts, dates, water, and cinnamon until mixture is smooth, thick, and creamy throughout. You might need more water, but careful not to add too much or your filling will be too runny. Pour the filling into the crust, place a lid on your pie, and place your pie into the freezer for approximately 3-4 hours or until it sets.

Feel free to decorate your plate with apricots for that extra glowing summer feel!! The apricots compliment the persimmon and dates really well. Serve and enjoy!!


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